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Pam's Mediterranean Chocolate Truffle Recipe
Naughty But Very Nice!

Great Chocolate Truffle Recipe Photo with Cointreau


Irresistible Chocolate Cointreau Truffles


Pam likes to keep this Chocolate Truffle Recipe for a special occasion - Birthdays, Anniversaries - Christmas...You can experiment with some of the elements - for example: change the spirit you use - Rum and Brandy are good alternatives and Pam will sometimes roll the Truffles in Cocoa Powder or Icing Sugar. Whichever way you dress them up they are always - Delicious, and SO much better than Bought ones.

OK Let's Become Chocolatiers!


Rich Chocolate Truffles Picture



Terrific Truffles.




Ingredients for Forty Truffles.



  • 5 ozs. Dark Chocolate (Go for Quality).

  • 7 ozs./200g. Condensed Milk.

  • 1 Large Glug of Cointreau.

  • 13 ozs./370g. Cake crumbs.

  • 1 Orange - Grated Zest of.

  • 9 ozs./250g. Icing Sugar (sifted).

  • Paper Truffle Cups for serving.

    • For the Coating.

  • 1 Packet of Chocolate Vermicelli.




    • Method

    Delicious Truffles - Chocolate and Cointreau



    Rich and Luxurious.




    1. Melt the Chocolate in a bowl over a pan of hot - not boiling water.

    2. Add the condenced milk, Cointreau and Orange Zest - mix well.

    3. Now - add the Cake crumbs and icing sugar - mix until all incorporated.

    4. Refridgerate for two hours until well chilled.

    5. Pour the Vermicelli onto a large plate.

    6. Then shape your mixture into balls of roughly 3/4 of an Ounce/20g.

    7. Roll the balls in the Vermicelli until evenly coated and then place them in the paper cups.

    8. Refridgerate until required.



      9. The Height of Luxury!





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